The handy dictionary of cookery

Take a breast of mutton; remove the bones carefully; beat well to make it more pliable to roll up; sprinkle over it a little pepper and salt, then make the stuffing as follows : — Rub over one ounce of bread crumbs, mix with them one ounce of finely chopped suet, one tablespoonful chopped parsley, pepper and salt ; mix well together ; place it in the mutton, roll up, bandage firmly, place it in boiling water upon the bones with a piece of every kind of flavouring vegetable ; cook slowly two hours, then place it in the oven to brown for one hour. Make some good brown gravy and pour round the dish before serving. Brown some bread crumbs and sprinkle over the meat after basting with dripping just before sending to table. Mutton Cutlets with Sauce. Trim the cutlets neatly, leaving about an inch of the bone quite clean ; sprinkle over them a little flour, pepper, and salt. Break an egg on a plate ; beat it slightly with a fork ; brush each cutlet over with the beaten egg and a little finely chopped parsley. Toss them in a sheet of paper containing bread crumbs. Put into a thick frying-pan two ounces of butter or dripping. When it is quite hot fry the cutlets carefully until they are a golden colour on both sides. A broad-pointed knife should be used to turn them, and they will take from seven to ten minutes to cook, according to the thickness. Sauce. — Put into a saucepan one ounce of butter. When it is melted stir into it one ounce of flour; then add one pint of cold water or stock. Stir carefully till boiling. Season with pepper and salt to taste ; also a tablespoonful of ketchup, Harvey’s sauce, and browning. This may be served round the cutlets or in a tureen ; and the cutlets arranged round a pile of mashed potatoes, and garnished with parsley. My own Cake. Cream six ounces of butter with four ounces of sifted sugar. Pass through a sieve four ounces of flour, and two ounces of rice flour. Add them to the butter. Also the yolks of four eggs well beaten, the rind of one lemon grated, the juice of half a lemon, one ounce of candied peel, two ounces of dried cherries, one ounce of angelica, finely mixed. Beat these altogether fifteen minutes ; then add the whites of two eggs, whipped to a stiff froth. Bake in a tin lined with wellgreased paper in a quick oven till done. Nesslerode Pudding*. Boil twenty Spanish chestnuts till soft, remove the skin, pound them in a mortar, pass them through a sieve. Mix with them half a pint of clarified sugar {see Clarified Sugar), and ten drops of vanilla. Make a custard with the yolks of six eggs and half a pint of cream in a jug placed in boiling water. Stir carefully till thick; add to it the chestnuts, !l also half a pint of whipped cream, half an ounce of dried cherries, half an ounce of dried apricots, cut up small. Mix all together and freeze, stirring it often from the outside. When it is well frozen, mould it, stand it on ice till wanted for use. Noie. — One glass of Maraschino wine may be added : it much improves the flavouring of this pudding. New Potatoes.